Combine the rice, taco seasoning and water in a large skillet over medium-high heat. Cover and cook until the rice has soaked up all the liquid.

Stir in the salsa and hot peppers and cook a few minutes more. Sprinkle with the cheese.

Make "holes" in the rice for the eggs, then gently crack the eggs into the spaces.

Reduce the heat to low and cover. When the whites of the eggs have started to solidify and the yolks wiggle when you gently shake the pan, remove the pan from the heat, but keep covered.

To serve: Use a spatula to gently place some rice and one of the eggs on each plate. Sprinkle with cilantro, and top with the plain yogurt (or sour cream) and hot sauce to taste. If you get to the table without much of a delay, the eggs should still be sunny side up (whites cooked, yolks a bit runny), which makes for a delicious bite when stirred into the rice mixture.

Serve with avocado slices topped with lime juice, salt, cilantro and a bit of chili powder, and/or quick quesadillas made on the stove using two flour tortillas and a heap of cheddar cheese.

Gourmess Archives

My Motto

About Me

I'm a petite but powerful marketing maven who should have gone to culinary school. Or moved to France. When I'm not at my day job in NYC, I spend most of my time in the kitchen coming up with creative cookery ideas. There is usually a mess involved. (Hence the GourMESS title.)

Cookery Experience

For six months in 2010, I taught myself the French Culinary Institute's official textbook, The Fundamental Techniques of Classic Cuisine, and prepared (and blogged about) every demonstration in the course.

On Making a Mess of Things

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.” ― Julia Child